Greek Meatballs and Orzo Skillet
User Reviews
4.5
Greek Meatballs and Orzo Skillet
Description
This recipe blends ground turkey with breadcrumbs, fresh parsley, lemon zest and juice, and spices including oregano, coriander, cumin, and cinnamon, plus crumbled feta for a distinct Greek flavor. The meatballs are hand-formed and browned evenly in olive oil on the stovetop, sealing in juiciness and developing a golden crust. After cooking, the skillet is used to prepare the orzo by toasting it lightly with garlic before adding chicken broth, roasted red peppers, lemon juice, olives, and fresh herbs like dill and parsley. The orzo cooks until tender and absorbs the broth and flavors, creating a fragrant, flavorful base for the meatballs.
The flavor profile features bright lemon notes balanced with savory herbs and the slight tang from feta cheese. The meatballs offer a tender and moist texture with a fragrant herbal seasoning, while the orzo provides a soft, slightly firm bite complemented by bursts of roasted pepper and olive. Combined in one skillet, this dish forms a convenient meal showcasing Mediterranean influences.
It serves as a complete meal, appropriate for lunch or dinner, and pairs well with a simple green salad or steamed vegetables to complement its rich flavors. The recipe is designed for stovetop cooking using one skillet for ease of preparation and cleanup.
Ingredients
Meatballs
- 1 1/2 tablespoons olive oil
- 1 pound ground turkey or chicken
- 1/3 cup panko breadcrumbs
- 1/4 cup parsley fresh leaf, chopped
- 3 tablespoons onion grated
- 1 clove garlic grated or minced
- lemon zest
- 2 tablespoons lemon juice fresh
- 1 egg
- 1 teaspoon oregano dried
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin ground
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- black pepper freshly ground, to taste
- 2 ounces feta cheese crumbled
Orzo
- 2 teaspoons olive oil
- 1 clove garlic grated or minced
- 1 cup orzo
- 2 1/2 cups chicken broth low sodium
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
- 1/2 cup roasted red peppers diced
- 2 tablespoons lemon juice fresh
- 1/4 cup kalamata olive chopped
- 2 tablespoons dill chopped, fresh
- 1 tablespoon parsley chopped fresh flat leaf
- feta cheese extra, for garnish
Instructions
- Add all of the meatball ingredients to a mixing bowl and use your hands to combine the ingredients being careful not to over mix. Coat your hands with a bit of oil and scoop out approximately a tablespoon size amount of the meat and roll it into a ball. Place the meatballs onto a plate.
- Heat a large skillet over medium-high heat along with a tablespoon of olive oil. When the skillet is hot swirl the oil to coat the bottom of it. Add the meatballs to the skillet and cook them for approximately 8-10 minutes turning them often for even browning. While the meatballs cook wash the plate. Place the cooked meatballs back onto the plate and cover with a piece of foil to keep them warm.
- Wipe out the skillet if needed, then over medium heat add in 2 teaspoons of olive oil, garlic and the orzo. Stir together and toast the orzo for about a minute. Pour in the chicken broth, roasted red peppers and lemon juice. Stir everything together and bring it to a boil.
- Cook until the orzo is tender, about 7-8 minutes. Stir the orzo often to keep it from sticking to the bottom of the skillet. When the orzo is tender, stir in the kalamata olives and fresh herbs. Place the meatballs on top of the orzo and sprinkle in feta and extra herbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 34g | 68% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 137mg | 46% |
| Sodium | 1147mg | 48% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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